Description
A delightful cake that combines the silky richness of cream cheese with the fresh pop of strawberries, making it perfect for any occasion.
Ingredients
Scale
- 2.5 cups Cake Flour (sifted)
- 8 oz Full-Fat Cream Cheese (room temperature)
- 1 cup Unsalted Butter (room temperature)
- 2 cups Granulated Sugar
- 4 large Eggs (room temperature)
- 1 tbsp Vanilla Bean Paste
- 1.5 tsp Baking Powder
- 0.5 tsp Fine Sea Salt
- 1 lb Fresh Strawberries (pureed and reduced)
Instructions
- Make the strawberry reduction: Hull and puree 1 lb fresh strawberries in a blender until smooth. Pour the puree into a medium saucepan and bring to a gentle simmer over medium-low heat. Reduce the puree, stirring occasionally, until the volume decreases by about half. Cool completely.
- Preheat the oven to 325°F (163°C) and prepare a 10-inch Bundt pan by greasing and flouring it.
- Combine the dry ingredients: In a medium bowl, whisk together the cake flour, baking powder, and fine sea salt.
- Cream the butter and cream cheese: In a stand mixer, beat the butter and cream cheese on medium speed until smooth and creamy.
- Add the granulated sugar gradually and continue to beat until light and fluffy.
- Incorporate the eggs one at a time, mixing thoroughly after each addition, then mix in the vanilla bean paste.
- Fold in the dry ingredients in three additions until just combined.
- Pour two-thirds of the batter into the Bundt pan, spoon the strawberry reduction over it, then dollop the remaining batter on top and swirl gently.
- Bake for 60 to 75 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for at least 15 minutes before inverting onto a wire rack.
Notes
For best results, use room temperature ingredients and ensure the strawberry puree is completely cooled before adding to the batter.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg